Secondary synthesis only. Its agronomic and process details should be checked against technical malting sources before becoming specifications.
A compact popular account of barley selection and malting.
Stewart explains that distilling barley is selected for high starch while brewers also need adequate enzyme performance; she contrasts two-row and six-row barley, outlines malting, and notes that protein and nitrogen affect extract and processing behavior.
39
34
Part I — Barley
Verified against printed pp. 34–39 / PDF sheets 53–58 during the complete 386-sheet textual and visual review.
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